Brinji | Brinji Rice | Brinji Saadam

Ingredients

• 1 cup Seeraga Samba Rice/Basmati Rice
• 2 cups Water
• 1.5 tbsp Oil
• 2 tsp Ghee
• 2 Bread Slices (Cut into 4-6 squares)
• 2 Cloves
• 2 Green Cardamoms
• 2 Inch Cinnamon Piece
• 1 Dried Bay Leaf
• 1-2 Green Chillies Slit
• 2 Medium Onions Sliced
• 1/4 cup Coriander Leaves
• 1/4 cup Mint Leaves
• 1 tbsp Curd
• 1/2 tbsp Kashmiri Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1/4 tsp Garam Masala Powder
• Salt as needed
• 1 Medium Tomato Roughly Chopped
• 1/2 tsp Fennel Seeds
• 2 Inch Ginger Piece
• 8-10 Garlic Pods

Instructions

1. 1

   First soak the rice in water for 15-20 mins. In a blender add fennel seeds, ginger and garlic.

2. 2

   Grind into a rough paste and then add chopped tomatoes. Grind into a smooth puree, set aside.

3. 3

   In a thick bottomed pan heat 1.5 tbsp oil and 2 tsp ghee. Add cubed bread slices and fry until golden brown. Set aside.

4. 4

   In the remaining oil add cloves, cardamom, cinnamon piece and dried bay leaf. Add slit green chillies. Fry for a few seconds.

5. 5

   Now add finely sliced onions. Fry until light golden brown.

6. 6

   Add the prepared paste and fry until there is no raw smell.

7. 7

   As the oil begins to ooze out from the edges, add Kashmiri red chilli powder, turmeric powder and salt as needed.

8. 8

   Cook until the spice powders are cooked, for a couple of minutes.

9. 9

   Next add curd and cook for 3-4 mins.

10. 10

    Now add finely chopped coriander and mint leaves. Cook for a couple of minutes.

11. 11

    Add the water used to soak the rice. Bring it to a slow boil.

12. 12

    Now add garam masala powder and let the water come to a boil. Check for salt and spices.

13. 13

    Add the soaked rice and lower the flame. Mix it well and keep it covered.

14. 14

    Cook for 10-12 mins on low flame. Remove from heat. Let it stand for 5-7 mins and then gently fluff up the rice. Add fried bread slices on top.

15. 15

    Serve hot with onion raita and vegetable kuruma.